Chocolate compound and method of preparing the same.



UNITED STATES PATENT OFFICE.

ARTHUR w. cnnsn, or nnwroar NEWS, vmonim.

CHOCOLATE COMPOUND AND IE'IHOP OF THE SAME.

No Drawing.

To all whom it may concem:

Be it known that I, ARTHUR W. CHASE, a citizen of the United States, and a resi-' dent of Newport News, in the county of Warwick and State of Virginia, have informed as dough-like masses, or molded into solid form or pulverized, consisting of the cocoa beans from which the natural oils have been removed and with which is mixed a small pro rtion of condensed milk and other .Such compounds, when in doug -like or molded form are not readily measured, or in molded form are not readily dissolved, and in any form are. not conveniently handled in the preparation of beverages. They are, also, comparatively expensive to manufacture. It is the object of my invention to provide an inexpensive.

but very nutritious c ocolate compound that may be readily handled and measured in a semi-fluidstate, one that is a true chocolate reparation in readil soluble form, and at is readil pre are for drinking.

Condensed 1s 0? a semi-fluid consistency of about 1.36 specific gravity, readily adapting it for measurement and handling.

I flavor or impregnate a suitable uantity thereof with a properproportion o chocolate, preferably grated to a fine powder, and wherein is retained all or substantially all the natural oil, in pref erably the proportion of nine or ten parts of condensed milk by weight to one part of chocolate. I thus retain substantiall the consistency of the condensed milk an obtain a com ound almost immediately solublein use, an at the same time, use a amountof chocolate,

but an amount entirely suflicient for the purpose, since by retaining the natural oils, I preserve the entire nutriment. Ifdesired the chocolate may be added to the condensed milk when in the pulpy state of its manufacture; -The mixing 0 e chocolate and condensed may beand preferably is done a; 'a high temperature toquickly dissolve w flcation of Letters raunt. Patented Sept. 1'7, 1912 Application filed Iovember 10, 1910. Serial Io. 591,707..

sweeten, as this enhances the keeping qualitles, particularly when the compound has been sealed up and the package is opened up the former. This compound I preferably for use from time to time. The sulgar for sweetening may be applied by using sweetened chocolate or sweetened condensed milk o by adding sugar to unsweetened chocolate and unsweetened condensed milk.

The compound thus prepared may be sealed and kept indefinitely or may be im medlately used. The compound is thus a true chocolate compound in readily'soluble form and always ready for use. The beverage iss' ply, readily and exceedingly inexpenslvey prepared therefrom and herein it difiers markedly from the preparation of the usual chocolate beverage. In preparing the beverage I dissolve the comppund in water. While theeompound may dissolved cold and the beverage then be heated, I prefer to dissolve it imboiling hot water as I efiect the desired result more readil and quickly, and the beverage shoul alwa s be served hot. Care need not be exercise lest the water. he overheated, since the best results are obtained with highly heated water. Moreover, I-have discovered in the-course of my $periments that when the chocolate has been [thoroughly changes do not thereafter affect -1t. Since,

mixed with the condensed milk, temperature;

therefore, I may use varying temperatures of water, the beverage cannot be spoiled by variations in temperature, and can be readily and properly prepared by an inexperienced person.

I employ no cream in the preparation of the beverage, but when it has been poured, heated, into individual cups for use, or before it is sodistributed, I thoroughly whip or beat it,as byusing arotary egg beater.

Thus, I not only insure a complete mixing a I and dissolving, but I lighten and render more delicate the beverage-and raise a froth resembling whip (1 cream upon its surface. If the beverage g beaten or whi ed when undistributed, the froth may be istributed into the individual cups in any suitable way.

Having thus descrlbed my invention, I.

desire it to be understood that what I claim as m invention and desire to secure by Letters atent is:-

L. A foodproduct composed of condensed milk im regnated with chocolate and containing 0 oils thereof, but retaining substantially the consistency of the condensed milk.

2; The process of making a food product which consists inimpregnating condensed 5 milk with chocolate, while maintaining substantially the normal consistency of the former. j p

3. A food product composed of substantially nine. parts of condensed milk by 10 weightmixed with one part of chocolate retaining its natural oils.

4. That process of making a food product which consists in impregnating condensed milk of a specific gravity of about 1.36 with v15 chocolate containing the natural oils thereating condensed '20, 

